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Thai Spring rolls
By : Method
- Repeat this practice per roll/wrap sheet.
- Soak the wrap in cool water until it becomes limp, delicately pat dry & place it flat.
- Place the lettuce leaf on it & 1/4 of the carrot, cucumber, shrimp/meat/tofu & cilantro on it.
- Drizzle some soy sauce & lime juice on it, add some nuts & season with some salt.
- Hold the fillings in place, roll the wrap over like a burrito, tucking the 1st end in firmly & seal the final end in, pressing down with some water.
- Serve all pieces with Thai Peanut & sweet-chili sauces
Ingredients:
4 spring roll wrappers (from any Asian mkt)
4 lettuce leaves
1 cup finely julienned carrot
1 cup finely julienned seedless cucumber
1 cup steamed shrimp (or any cooked meat of your choice - at room temp, shredded)
Vegetarians will substitute the meats with tofu - diced.
Salt to taste
Lime juice
Soy sauce
1/2 cup chopped fresh cilantro
A handful of chopped peanuts (optional)v Some peanut sauce & Thai sweet-chili sauce
4 spring roll wrappers (from any Asian mkt)
4 lettuce leaves
1 cup finely julienned carrot
1 cup finely julienned seedless cucumber
1 cup steamed shrimp (or any cooked meat of your choice - at room temp, shredded)
Vegetarians will substitute the meats with tofu - diced.
Salt to taste
Lime juice
Soy sauce
1/2 cup chopped fresh cilantro
A handful of chopped peanuts (optional)v Some peanut sauce & Thai sweet-chili sauce
RECIPES BY MEARL FERNANDES
